Spicy Peanut Chicken Satay with Cucumber Salad

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Throughout most parts of Southeast Asia – particularly in Thailand, Singapore, Indonesia, and Malaysia – satay is an extremely common and popular dish that can be found in most hawker centers and street stalls.

“Satay” basically refers to skewered and grilled meat, served with a spicy sauce that tends to involve peanuts.

What kind of meat is used? That depends on personal preference. This dish can be made with chicken, pork, beef, lamb, or even fish.

The most common meat used to make this dish is chicken. Today, we’re making chicken satay, a spicy peanut sauce to go with it, and a refreshing cucumber salad to cool down your taste buds!

While satay is usually cooked on a grill, I’ll show you a simple alternative method that you can use to cook satay even if you don’t own a grill.

In addition to the basic grilling instructions that I’ve provided below, I’ll also teach you how to make it in the oven instead. Either way, this dish is delicious, and the meat is particularly juicy.

If you aren’t a cilantro fan, feel free to substitute parsley in this recipe.

Add the chicken strips to the marinade, making sure to coat the meat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.

While the meat marinates, soak the bamboo skewers in water for at least 30 minutes.

Prepare the peanut sauce. Pour the coconut milk into a skillet and bring it to a simmer. Whisk in the red curry paste for a couple of minutes until it dissolves. Whisk in the peanut butter, chicken stock, and brown sugar, then reduce the heat and cook for 5 minutes, stirring constantly until you get a smooth sauce. Remove the pan from the heat, and add the tamarind paste, lime juice, and salt. Stir well and then set it aside to cool.

Preheat the oven to 400°F. Thread the marinated meat onto the bamboo skewers. Line a baking sheet with parchment paper, and lay the skewers in a single layer on the baking sheet. Bake for 12 to 15 minutes, turning once halfway through until meat is cooked through. (Alternatively, preheat your grill to medium-high, lay the skewers on the grill, and cook for 5 to 8 minutes until cooked through, turning once.)

While the satay is cooking, prepare the salad dressing by combining the rice wine vinegar, water, sugar, and salt in a small bowl.

Combine the cucumber, chili, and red onions in a large mixing bowl and drizzle the dressing over the salad.

Serve the cooked chicken satay drizzled with spicy peanut sauce and garnished with cilantro, sliced peppers, and chopped peanuts if you like, with cucumber salad on the side.

Recipe Notes

Recipe by Lorna Kring, with adaptations and additions by Felicia Lim.

Nutritional Info*

Nutrition Facts

Spicy Peanut Chicken Satay with Cucumber Salad

Amount Per Serving

Calories 188Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 5g25%

Trans Fat 1g

Polyunsaturated Fat 0.02g

Monounsaturated Fat 3g

Cholesterol 24mg8%

Sodium 598mg25%

Potassium 143mg4%

Total Carbohydrates 15g5%

Dietary Fiber 1g4%

Sugars 10g

Protein 10g20%

Vitamin A4%

Vitamin C4%

Calcium2%

Iron4%

* Percent Daily Values are based on a 2000 calorie diet.

Cooking by the Numbers…

Step 1 – Prepare the Marinade

Measure out the quantities of coconut milk, red curry paste, and ground turmeric needed for the marinade.

Slice the chicken breasts into rectangular strips about one inch wide by three inches long – you’ll get roughly 10 to 12 strips.

Chop the cilantro as finely as possible.

Combine the coconut milk, red curry paste, ground turmeric, freshly chopped cilantro, and fish sauce in a large bowl. Mix well to combine.

Place the chicken strips in the bowl with the marinade, and mix well to ensure that all the meat is coated. Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

You can soak your bamboo skewers at the same time.

Step 2 – Make the Peanut Sauce

While the meat is marinating in the refrigerator, let’s make the peanut sauce.

In another bowl, combine the sliced cucumber, red onion, chili, and cilantro together. Drizzle the dressing on top, and toss to coat.

Step 5 – Garnish and Serve

Garnish the satay with fresh cilantro, and serve it with the spicy peanut sauce and the refreshing cucumber salad.

Tuck in and enjoy this delicious meal!

Spice Up Your Taste Buds

If you love spicy food, then you’re definitely in for a real treat with this spicy peanut chicken satay – these skewers will leave your taste buds tingling with some serious heat. Cool them down with a refreshing cucumber salad, and soon you’ll be begging for more!

Have you made satay before? What other types of meat do you like to use for your skewers? Send us your suggestions in the comments below! We’d love to hear from you!

Chicken dinners keep the whole family full and happy during the week! Here are even more recipes to try:

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.

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